1 tablespoon extra virgin olive oil or avocado oil

1 cup diced onions (about 1 small/medium onion)

1 cup chopped leeks (white and light green parts only)

½ cup chopped celery (about 2 large ribs)

⅓ cup chopped carrot (one medium carrot)

3 cloves garlic, minced

1 teaspoon dried sweet basil

1 teaspoon dried tarragon

1 teaspoon dried parsley

1 teaspoon dried marjoram

Salt and black pepper

6 cups low-sodium chicken broth

1 teaspoon chicken-flavored Better Than Bouillon

9 ounces refrigerated cheese tortellini

3 cups shredded rotisserie chicken

¼ cup chopped spinach, thinly sliced (julienned)

¼ cup prepared pesto

1 lemon, sliced in half

1 teaspoon balsamic vinegar (optional)

Cook Mode Prevent your screen from going dark

Heat oil in a large pot over medium heat until shimmering. Add onions, leeks, celery, and carrots; sauté about 8 minutes until softened.
Stir in garlic, dried basil, tarragon, parsley, marjoram, salt, and pepper.
Pour in chicken broth, add Better Than Bouillon, and bring to a gentle simmer.
Add tortellini; cook until they float, lowering heat to medium-low.
Fold in shredded chicken and spinach; heat through.
Stir in pesto, juice from half a lemon, and balsamic vinegar if using. Taste and adjust seasoning.
Serve with extra lemon wedges on the side.

Swap herbs to taste—extra basil or parsley work well.
Substitute kale or Swiss chard for spinach.
Make vegetarian by omitting chicken and using vegetable broth; add white beans for protein.
Use gluten-free tortellini for a gluten-free option.
If no pesto, stir in olive oil, garlic, and fresh herbs.